Bacon-Roasted Roots
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 slices thick-cut bacon
- 1 lb parsnip, chopped
- 1 lb carrot, chopped
- 1 small red onion, chopped
- 1⁄4 cup fresh parsley, chopped
- 1 tablespoon sherry wine vinegar
directions
- Cook bacon in large skillet over medium heat. Drain on paper towels.
- Pour off all but 2 tbsp fat in skillet. Add vegetables; toss to coat.
- Spread vegetables on a baking sheet and roast at 425F, stirring once, until tender, about 30 minutes.
- Toss with crumbled bacon, parsley, and vinegar.
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RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>